Slow Baked Chicken Thighs With Cheddar Cheese Biscuits

Slow baked chicken thighs with vegetables. This is comfort food at its best.  This recipe is reminiscent of chicken pot pie, but instead of a crust, there are cheesy biscuits to serve instead.

Ingredients

3 potatoes, cut into cubes
2 carrots, cut into rounds
1 onion, chopped
1 stalk celery, chopped
1 (4 oz) can mushrooms, drained
2 cloves garlic, minced
1/2 tsp. thyme
1/2 tsp. sage
salt and pepper to taste
1 lb. chicken thighs
1 1/2 c. chicken broth
1 Tbs. cornstarch
1 2/3 c. baking mix
1/2 c. cheddar cheese, shredded
1/2 c. milk
1 c. frozen peas
3 oz. cream cheese

Directions

Set oven temperature to 175° to 200°.

In a large cast iron Dutch oven with a lid, combine, potatoes, carrots, onion, celery, mushrooms, and garlic.  

Sprinkle the thyme, and sage over the vegetables and season with salt and pepper to taste.

Season both sides of the chicken thighs with salt and pepper. Place the chicken on top of the vegetables.  

Mix the cornstarch and about 1/4 c. chicken broth together until smooth.  Add the remaining chicken broth, mixing well. Pour the chicken broth over the chicken thighs and vegetables. 

Cover the pot and bake for 7 to 8 hours, or until the vegetables are tender, and the chicken is cooked through. Remove from the oven.

Take the chicken out and allow the chicken pieces to cool slightly, so they are easier to handle.  See notes below. Remove the meat off the bones and then coarsely chop the chicken meat. Return the chicken meat to the vegetables.  

Stir in frozen peas and cream cheese until the cream cheese melts. The sauce should be creamy. Return to the oven and bake another 10 minutes.

As the chicken and vegetables are cooking, it is time to start the biscuits.

In a bowl, combine, biscuit mix, and shredded cheddar cheese. Mix in the milk, stirring only until combined. Do not over mix or the biscuits will be tough.

On a floured surface, turn the dough out and knead about 10 times. Roll or pat the dough out into a circle that is about 1/2-inch thick. 

Cut the biscuits with a biscuit cutter.  Place the biscuits on a baking sheet. 

Remove the Dutch oven from the oven. Turn the oven temperature to 425°.  When the oven comes to the right temperature, bake the biscuits until golden brown. This takes about 10 to 12 minutes. 

Notes

You don't have to remove the bones and chop up the chicken meat. You can leave the chicken thighs whole and serve the dish that way.

If you want more sauce with your chicken and vegetables, add more chicken broth. Be sure to mix in about a tablespoon cornstarch with another 1 to 1/2 c. chicken broth for a thicker sauce.  

You can use a slow cooker set to the low setting, instead of using the oven.

Chicken and Broccoli Alfredo

This is a quick and easy version of making Chicken Alfredo. In a short time, you can have supper made and on the table. 

Ingredients

6 oz. fettuccine
1 c.frozen broccoli
1 Tbs. oil
1 Tbs. butter
1 lb. chicken breasts, cubed
1 onion, chopped
1 can cream of mushroom soup
1/2 c. milk
1/2 c. parmesan cheese
1/4 tsp. pepper

Directions

Prepare fettuccine according to package directions. During the last 4 minutes of cooking time, add the broccoli. Drain.

In a cast iron skillet, over medium high heat, add oil and melt butter and oil. Add the chicken and onion. Cook until the chicken is browned and the onions are tender. Stir often. 

Add the condensed cream of mushroom soup, milk, Parmesan cheese, pepper and cooked fettuccine and broccoli.

Cover and continue to cook until the chicken is done and everything is fully cooked. Stir often. 

Serve. 

Chicken Parmesan

 

Tender, juicy chicken with marinara sauce and cheese. Flavorful and delicious, especially when cooked low and slow in the oven.

Cooking chicken in a low and slow oven is perfect for those who work or want to sit down and enjoy a meal that is ready and waiting in the oven.  Of course, you can bake this dish at 400° if you prefer for 15 to 20 minutes or until the meat is fully cooked, but oftentimes the meat is tough.

Ingredients

3 chicken breasts cut in half horizontally
1/2 c. flour
2 eggs
1 Tbs. minced garlic or 3 garlic cloves
1 Tbs. parsley
salt and pepper to taste
1 1/2 c. seasoned bread crumbs
1/2 c. Parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
1/2c. oil
3 c. marinara sauce
1 c. mozzarella cheese
1/3 c. Parmesan cheese

Directions

Heat oven to 425°. Or, if you want to start the chicken early in the day before you go to work, heat the oven to 175°. One 9 x 13-inch baking dish or large casserole dish.

In a shallow dish, whisk eggs, garlic, parsley, salt and pepper.  

Place the chicken in the egg mixture. Turn the chicken to get all sides coated with the egg mixture.  Cover with plastic wrap and allow the chicken to marinate for at least 15 minutes. You can also refrigerate overnight for more flavorful chicken meat.

In a low sided dish, combine bread crumbs, Parmesan cheese, garlic powder and onion powder.  Mix the dry ingredients well.  Dredge the chicken breasts in the flour mixture, coating all sides.

In a large cast iron skillet, heat oil over medium high heat.  Fry the chicken pieces until they are golden brown, turning them to brown on all sides. This takes about 4 or 5 minutes on each side. 

Pour half the marinara sauce into the bottom of a baking dish or casserole dish.  Place the chicken on the marinara sauce in a single layer. Pour the remaining marinara sauce over the top of each piece of chicken. Cover the dish with a lid or a sheet of foil.

Bake 7 to 8 hours, or until the chicken is cooked through and has an internal temperature of 165°.

Remove from oven. Turn the heat up to 350°.  Top the chicken with mozzarella cheese and Parmesan cheese. Return to the oven and bake 10 to 15 minutes, or until the cheese is melted and bubbly.

Serve over noodles if desired.

Italian Chicken Thighs

This Italian chicken recipe does not take a lot of time to make. The chicken served with three cheeses and marinara sauce is tender, juicy, and flavorful.

Ingredients

1 lb. chicken
1 tsp. garlic powder
salt and pepper
1 Tbs. olive oil
1/2 c. ricotta or cottage cheese
1/4 c. Parmesan cheese
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. marjoram
1 1/2 c. marinara sauce
3/4 c. mozzarella cheese, shredded

Directions

Preheat oven to 350°.

Season chicken on both sides with garlic powder, salt and pepper.

In a heavy cast iron skillet, heat olive oil over medium-high heat. Add the chicken thighs.  Cook for 3 to 4 minutes per side until they are browned. They do not have to cook through completely.  Remove from heat.

In a small bowl, combine ricotta cheese, Parmesan cheese, oregano, basil, thyme, and marjoram. 

Spoon equal amounts of the ricotta cheese mixture over each chicken thigh. 

Pour marinara sauce over the top.

Bake the chicken for 35 minutes, or until the chicken registers 165° with a meat thermometer and the juices run clear. 

Top with mozzarella cheese. Bake an additional 3 to 5 minutes, or until the cheese melts.

Serve with pasta.

Old Recipe Barbecue Fried Chicken

This is an old recipe for barbecued chicken that you fry in a cast iron skillet.  It has the great flavor of barbecue without having to use the grill. The sauce uses canned tomatoes instead of ketchup.

Ingredients

3 lbs. chicken, cut up
1 c. flour
fat for frying
2 Tbs. flour
4 tablespoons water
3/4 c. water
2 Tbs. vinegar
1 Tbs. brown sugar
2 tsp. Worcestershire
1 tsp. prepared mustard
1 small onion, chopped fine
1 to 3 cloves garlic, minced
2 c. canned tomatoes, chopped fine
1 1/2 tsp. salt
1/2 tsp. pepper

Directions

In a heavy cast iron skillet, heat shortening. You will want enough shortening, so it is a half inch deep. 

In a shallow bowl, add the flour.  Dredge the chicken pieces thoroughly in the flour.

Fry the chicken in the hot shortening until golden brown. Turn the chicken to brown on all sides. Drain off all but 2 to 3 tablespoons grease from the skillet.

In a bowl, combine 4 tablespoons water and 2 tablespoons flour.  Mix until smooth. Add the remaining water, vinegar, mustard, Worcestershire sauce, onion, garlic, canned tomatoes, salt, pepper, and garlic. 

Pour over the chicken. Cover and simmer for 1 hour, or until the chicken is fully cooked and tender. 

Serve with Easy Baked Beans, No Knead Bread Rolls and Coleslaw with Creamy Calico Dressing for a complete meal.

Chicken Nachos

Instead of using ground beef to make nachos, try chicken instead.  This nacho dish is so easy to make and is sure to please every member of your house.

Ingredients

Tortilla chips
2 Tbs. oil
6 green onions, chopped
2 cloves garlic
1 chicken breast, cooked and shredded
2 Tbs. or 1 pkg. taco seasoning
1 can black beans, rinsed
1/2 to 1 c. frozen corn
1 c. salsa
1 c. cheddar cheese, grated
1 1/2 to 2 c. Monterey Jack cheese or Mexican cheese blend
sliced jalapeno peppers
4 chopped green onions

Directions

Preheat oven to 325°

Cover a jelly roll pan with tortilla chips. Bake for 5 minutes. This helps to keep them crispy.

In a cast iron skillet, heat the oil. Sauté the onion and garlic  until tender. 

Add the shredded chicken. Season with taco seasoning and salt and pepper if needed.  Stir in the salsa.

Sprinkle half of the cheddar cheese and Mexican blend cheeses over the chips. 

Evenly place the shredded chicken and onion mixture over the top of the cheese.

Sprinkle the remaining cheese over the top of the chicken.

Dot with jalapeño peppers.  

Bake for 10 minutes, or until the cheese is melted.

Notes

If you want to save time, use a rotisserie chicken from the grocery store. Do not use canned chicken or the precooked chicken chunks sold at grocery stores. The flavor will not be as good.

You can add some sweet bell peppers when sautéing the onions.  

Another flavor twist would be to add refried beans instead of the black beans. 

Top the nachos with sour cream, or fresh diced tomatoes before serving. Maybe some black olives as well if you like black olives.

Creamy Honey Mustard Chicken Breasts

Tender juicy chicken breasts served on top of hot buttered noodles with a creamy mustard sauce over the top. If you like the taste of mustard, you'll love this chicken dish. 

Ingredients

4 chicken breasts
salt and pepper to taste
2 Tbs. butter
2 Tbs. cooking oil
3 cloves garlic minced
1 onion, chopped
2 c. chicken broth or stock
3 Tbs. grainy mustard
2 Tbs. Dijon mustard
3 Tbs. honey (more or less depending on how sweet you like your sauce to be)
1/2 c. heavy cream
1 Tbs. butter
hot buttered noodles

Directions

In a heavy cast iron skillet, heat butter and oil over medium high heat.  Season the chicken breasts with salt and pepper. Cook chicken breasts on both sides until golden brown and cooked through.  This takes about 8 minutes per side.  You'll want to check to make sure the internal temperature is 165°.  Remove chicken from the skillet.  Place the chicken in a covered dish or pan to keep the chicken warm.

In the same skillet that you cooked the chicken in, add the onions. Saute the onions until they are softened and translucent.  Add the garlic cloves and cook another 30 seconds.

Pour in the chicken broth or stock. 

Stir in the grainy mustard, Dijon mustard and honey.  Cook over medium high heat until the sauce has reduced by half. This takes about 5 minutes. Reduce the heat to low. 

Stirring constantly with a spoon or whisk, slowly pour in the heavy cream.  Add 1 tablespoon butter. Stir until well blended.

Carefully place the chicken back in the skillet. Cook until everything is warmed through over low heat.  

Serve the chicken over hot buttered noodles.  

Baked Chicken Thighs

Crispy Baked Chicken Thighs

If you like crispy and flavorful chicken, then this recipe will not disappoint.  The meat stays moist and juicy, while the outside skin is crispy and delicious.  

Ingredients

8 chicken thighs or 1 3/4 lbs.
2 Tbs. cooking oil
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. onion powder
1/4 tsp. pepper
1/8 tsp. cayenne pepper (optional)

Directions

Preheat oven to 350°. Spray a baking sheet with cooking spray, or line the sheet with foil and spray that with cooking spray for easier cleanup.

Place chicken drumsticks in a bowl. Drizzle the oil over the chicken. Turn the chicken to coat all sides of the meat.

In a small bowl, combine, paprika, garlic powder, salt, oregano, onion powder, pepper, and cayenne pepper.  Mix well.  

Sprinkle the seasoning over the chicken.  Turn the chicken to make sure that they are evenly coated with the spices.  Try to rub some of the seasoning under the skin as well.

Place the chicken on a baking sheet. 

Bake for about 60 minutes, or until the thigh's internal temperature reaches 165°. There should be no pink at the bone and the juices should run clear.  Turn the chicken over after 30 minutes to allow for even crispiness and browning.

 Notes:

You can double or triple the spices if you want more seasoning on your chicken.  Store the unused spice mixture in a container, to use later or for another meal. 

For crispy chicken on all sides, place the chicken on a rack and then set the rack on a cookie sheet.

Chicken with Creamy Tomato Sauce

Ingredients

1 c. flour
1/4 c. cornstarch
1 1/2 lbs. chicken tenders
1/2 tsp. garlic powder
2 tsp. salt
1 tsp. pepper
4 tbs. olive oil
1 onion, chopped
3 cloves garlic, minced
1 sweet bell pepper
2 Tbs. flour
2 1/2 c. chicken stock
1 Tbs. sugar
1/2 Tbs. Italian seasoning
2 1/2 Tbs. tomato paste
1 c. heavy whipping cream
1 Tbs. butter
1 Tbs. parsley
1/4 c. Parmesan cheese, shredded
salt and pepper to taste

Directions

In a low sided dish or bowl, combine flour, cornstarch, salt, pepper, and garlic powder. 

Dredge chicken tenders in the flour mixture, shaking off the excess. 

In a heavy cast iron skillet, heat olive oil over medium high heat.  Cook chicken on both sides until browned. Remove from pan and set aside.

Add the onion, garlic, and sweet bell pepper to the skillet. Sauté until the onion is translucent. Stir in 2 tablespoons flour.  Cook and stir for 1 minute to remove the flour taste. 

Pour in the chicken stock, stirring to keep the flour from clumping.  Make sure to scrape the bottom of the skillet to remove the flavorful bits at the bottom.

Stir in 2 tablespoons flour, sugar, Italian seasoning, and tomato paste.  Mix in the heavy whipping cream.  Bring to a simmer.  Add butter.

Cut chicken into bite-sized pieces. Add the chicken into the sauce.  Taste and add salt and pepper if needed. Stir in parsley and Parmesan cheese. 

Serve over noodles or linguine.

Chicken Casserole

 With cooler weather,  our family likes to settle down and eat comfort food. This chicken casserole is one of our favorites to make. It is so easy to put together, especially if you have left over chicken. 

Ingredients

2 c. egg noodles, cooked
2 to 3 c. chicken, cooked and shredded
1 onion, chopped
1 sweet bell pepper, chopped
3 cloves garlic, minced
4 oz. cream cheese, softened
2 c. corn, frozen
1 c. whole milk
2 (10 oz.) cans cream of chicken soup
1 c. (4 oz.) cheddar cheese, shredded 
8 slices bacon, cooked and crumbled
1/4 tsp. onion powder
salt and pepper to taste
3 c.  stuffing mix, crushed or Ritz crackers
5 Tbs. butter, melted

Directions

Preheat oven to 350°. Lightly spray or grease a 9 x 13-inch baking pan.

In a large bowl, combine egg noodles, chicken, onion, sweet bell pepper, garlic, cream cheese, corn, milk, cream of chicken soup, cheddar cheese and bacon.  

Season with onion powder and salt and pepper to taste. Spread in prepared baking pan. 

Combine the stuffing mix with the butter.  Sprinkle over the top of the chicken mixture.

Place the baking pan in the oven and bake for 30 to 40 minutes, or until the cheese is melted, and the dish is heated through.

Notes

You can use canned corn. Just be sure to drain the liquid out of the can.

Ritz crackers or panko bread crumbs can be used instead of stuffing mix.

If you want to reduce some calories, use 3/4 cup French fried onions in place of the stuffing and butter.

Slow Roasted or Slow Cooker Chicken

This is an easy meal that goes into a low oven or slow cooker.  Add some vegetables to the chicken as it cooks for a wonderful, no fuss meal.

Ingredients

1 Tbs. olive oil
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. pepper
4 chicken breasts or thighs
1/2 c. chicken broth
1/2 tsp rosemary

Directions

 Preheat oven to 175°.

In a small bowl, combine olive oil, paprika, garlic powder, seasoned salt, thyme, basil, and pepper. Mix until well blended.

Rub the seasoned oil all over the chicken breast pieces. Make sure that you rub the seasoned oil under the skin for the best flavor. Place the chicken in a cast iron Dutch oven or a slow cooker.

Pour in the chicken broth. Sprinkle the rosemary over the top of the chicken.

Cover and place in the oven or turn the slow cooker pot on low.  Bake or cook 4 to 5 hours or until chicken is done, and the meat is falling off the bone tender. 

Notes

Instead of seasoned salt, use onion salt.

Add some vegetables in with the chicken as it cooks.  You can add sliced carrots, sliced onion, chopped sweet bell pepper, quartered potatoes or chopped celery stalks.

Add 1/2 to 1 tsp. browning sauce to the seasoned oil.

Substitute half of the chicken broth with white wine.

Simple Crispy Baked Chicken Recipe

Delicious, moist and juicy chicken with a crispy outside. Quick and easy to make.

Ingredients

10 pieces of chicken
salt and pepper
1 c. melted butter or 2 eggs beaten
2 c. potato flakes
1/4 c. Parmesan cheese
1/2 tsp. garlic powder
2 tsp. salt
1 tsp. pepper

Directions

Preheat oven to 400°. One 13 x 9-inch baking pan.

Pour the melted butter or eggs into a shallow bowl or pan.

Place the potato flakes and Parmesan cheese in another shallow bowl or pan. 

Season the chicken with salt and pepper.

Dip the chicken pieces in the melted butter.  Allow the excess butter to drain off.

Roll the chicken pieces in the potato flakes.

Place the chicken onto a baking pan, leaving spaces between the chicken pieces so it can brown on all sides.  

Bake for 60 minutes, or until the internal temperature of the chicken registers 165°.  Turn the chicken over halfway through the baking time.

Notes

You can use flavored potato flakes for more flavor. 

Sweet And Spicy Chicken Thighs

This recipe is one of our favorites for sweet and spicy chicken.  You can make it as spicy as you like by adding more or less cayenne pepper. It is quick and easy to put together and sure to be a hit with your family.

Ingredients

1 c. BBQ sauce
1/2 c. honey
1/2 c. brown sugar
2 tsp. garlic powder
2 tsp. chili powder
1 tsp. cumin
1 tsp. paprika
1/2 tsp. cayenne pepper
1 1/2 lbs. chicken thighs or legs

Directions 

Preheat oven to 350°.  Spray a baking sheet with cooking oil. Or you can use a large cast iron skillet.

In a bowl, combine barbecue sauce, honey, brown sugar, garlic powder, chili powder, cumin, paprika, and cayenne pepper. Mix until smooth. Remove about half of the sauce to a separate bowl to use for dipping the chicken into after the chicken is fully cooked. Use the other half for basting the chicken as it cooks.

Season both sides of the chicken with salt and pepper.  Place the chicken on the prepared baking sheet or skillet. 

Rub or brush some of the honey mixture over the chicken. 

Bake for 60 minutes, basting the chicken with the sauce every 10 minutes.  Bake until the chicken is fully cooked with an internal temperature of 165°.

Serve with reserved dipping sauce. To complete the meal, serve some cornbread, mashed potatoes and a salad.

Creamy Chicken

We love to make this one pot meal.  Tender vegetables and juicy, falling off the bone chicken. Full of flavor with a delicious tasting gravy or sauce.

Ingredients

1 onion, sliced thin into half rings
1/2 c. carrots, thinly sliced
1/2 c. celery, thinly sliced
4 garlic cloves minced
1 Tbs. butter
6 chicken breasts
2 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. thyme
salt and pepper to taste
2 1/3 c. chicken stock or broth
1 tsp. dried thyme
1/2 tsp. rosemary
1 bay leaf
3 Tbs. flour
3/4 c. evaporated milk
2 (4 oz.) cans mushrooms, drained

Directions

Preheat oven to 350°.

In a Dutch oven or cast iron skillet, melt the butter. Sauté onions, carrots, and celery until the vegetables are tender. Add garlic and sauté for another minute.  Remove the vegetables from pot or skillet and set aside.

Combine garlic powder, onion powder, and thyme in a small bowl.  Place the chicken in a large bowl or bag.  Season both sides of the chicken breasts with garlic powder, onion powder, and thyme, tossing to coat.  Season both sides of the chicken with salt, and pepper to taste.

Brown the chicken on both sides in the skillet or Dutch oven.  Stir in chicken stock, thyme, rosemary and bay leaf.  

Cover the skillet or Dutch oven with a lid. Bake for 1 hour, until the chicken is fully cooked, or the internal temperature has reached 165°.

In a small bowl, combine flour and evaporated milk.  Stir until the mixture is smooth.  Remove chicken to a serving plate and cover to keep warm.  Slowly pour in the flour and milk mixture, stirring continuously.  Cook and stir until the mixture thickens.  Add the mushrooms. Cook and stir until heated through.  

Add the chicken back into the skillet. Spoon the gravy or sauce over the top.  Serve with mashed potatoes, if desired.

Homemade Shake and Bake Chicken

Ingredients

Homemade Shake and Bake Mix
1 lb. chicken
1 egg
1 to 2 Tbs. water or milk

Directions

Preheat oven to 375°.

Place the prepared Homemade Shake and Bake mix in a low sided bowl, or you can use a plastic bag. 

In a large resealable plastic bag or a wide, low-sided bowl or pan like a pie plate, pour in the shake and bake mix.

Break an egg into another low-sided bowl or pan.  Whisk the egg until light and well beaten. Add the water or milk to the egg and whisk that in until well combined. 

Coat the chicken in the egg mixture. Allow the excess egg to drain off the chicken. 

Dip the chicken pieces in the shake and bake mix. Gently shake off excess.

Dip the chicken in the shake and bake mix, making sure all surfaces of the chicken is coated with shake and bake.

Lay the chicken on a baking sheet and bake for 35 minutes or until the chicken is done. The chicken should have an internal reading of 165°.

Serve with mashed potatoes, gravy and a coleslaw salad.

Hearty Baked Chicken Sandwiches

This recipe is a great way to use up left over chicken.  Or you could also buy a roast chicken already made at the grocery store. In about 30 minutes, you and your family will be sitting down to a great meal. Add some vegetables on the side for a complete meal.

Ingredients

1 c. diced cooked chicken
3/4 c. celery, diced
1/4 c. chopped walnuts (optional)
1 onion chopped
1 Tbs. lemon juice
1/4 c. mayonnaise
salt and pepper to taste
4 slices bread
1/2 c. potato chips, crushed (optional)
Shredded cheese

Directions

Preheat oven to 350°.

In a bowl, combine chicken, celery, walnuts, onion, lemon juice, and mayonnaise.  Mix thoroughly until well blended.

Place the bread on a cookie sheet. Bake for 4 to 6 minutes or until the top of the bread is golden brown and crispy.  Be sure to watch the bread, so it does not burn. The length of time will depend on your oven, so don't walk away. 

Turn the bread over. Spread chicken mixture over the untoasted side of the bread. Sprinkle potato chips and cheese over the top. 

Bake for 12 minutes, or until heated through and cheese is melted.

Chicken Nut Puffs

Whether you are looking for an appetizer or a main course, this recipe will work great either way.  Serve with Sweet and Hot Mustard Dip,  Easy Baked Beans and a salad for a complete meal.

Ingredients

1 c. chicken broth
1/2 c. salad oil
1 Tbs. parsley flakes
2 tsp. seasoned salt
2 tsp. Worcestershire sauce
1 tsp. celery seed or 1 Tbs. celery leaves, minced
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp. red pepper
1/8 tsp. cayenne pepper
1 c. flour
4 eggs
1 1/2 c. minced cooked chicken
1/3 c. chopped almonds or walnuts

Directions

Preheat oven to 400°.  Greased baking sheet.

In a saucepan, combine chicken broth, salad oil, parsley flakes, seasoned salt, Worcestershire sauce, celery seed, garlic powder, onion powder, red pepper, and cayenne pepper. Bring to a boil over medium high heat. 

Reduce heat to low. Stirring rapidly with a wooden spoon, add the flour. Cook and stir until the mixture leaves the sides of the pan and forms a smooth compact ball.  Remove from heat.

Beat in eggs, one at a time.  Beat until the mixture is shiny.

Stir in chicken and almonds. 

Drop by heaping measuring teaspoonfuls (or use a silverware teaspoon and then only use a half a teaspoon to measure) onto a greased baking sheet. 

Bake for 10 to 15 minutes. Serve hot with Sweet and Hot Mustard Dip.

Hacienda Chicken

 This is a flavorful, easy dish to prepare. Instead of making the same old chicken recipe all the time, take it to another level!

Ingredients

3 Tbs. butter
1 onion, chopped
1 (16 oz.) can tomatoes
1 c. water
1 sweet bell pepper
2 cloves garlic, minced
1 (2.5 oz.) can sliced mushrooms
1 Tbs. parsley
1  tsp. paprika
salt and pepper to taste
1 chicken, cut up
1 c. rice
1/2 c. sliced olives

Directions

Melt butter in a heavy cast iron skillet or Dutch oven.  Add onion, and cook until lightly browned.

Add tomatoes, water, green pepper, garlic, mushrooms, parsley, and paprika.

Season both sides of the chicken pieces with salt and pepper. 

Arrange the chicken in the skillet. Cover and bring to a boil. Reduce heat.  Simmer for 1 hour.

Add rice and olives.  

Cover and cook for 1 hour or until the rice is done, and the chicken is tender.  Serve and enjoy!

Chicken Nuggets

My kids love Chicken Nuggets.  There is no need to go to a fast food restaurant to buy these little bite-sized pieces of chicken.  You can easily make them at home at a fraction of the cost.  Dip them in some Honey Mustard Sauce to make them even better tasting.

Ingredients

3 lbs.  chicken breasts cut into 1-inch cubes
1 c. buttermilk
1 large egg
1/2 c. pickle juice
1 Tbs. hot sauce
1 1/2 c. flour
1 1/2 c. bread crumbs, plain or Italian
1 Tbs. garlic powder
4 tsp. seasoned salt
2 tsp paprika
1/2 tsp. black pepper

Directions

In a medium to large bowl, combine buttermilk, egg, pickle juice and hot sauce. Whisk until thoroughly mixed. You can also pour this into a large sealable bag or leave in the bowl.

Place cubed chicken into the marinade. Cover and refrigerate for at least 3 hours or overnight if possible. 

In a deep fryer or deep heavy skillet, pot or Dutch oven, heat oil to 375°.

In a large bowl or sealable bag, combine flour, bread crumbs, garlic powder, seasoned salt, paprika, and black pepper. 

Remove chicken from the marinade and allow the excess liquid to drain off. Working in batches, add the chicken to the flour mixture.  Make sure all sides have a coating of flour.   

Carefully place some chicken pieces into the hot oil. Cook about 4 to 6 minutes until lightly browned and the internal temperature is 165°. 

Remove the chicken pieces with a slotted spoon and place the chicken on paper towels to absorb the excess oil.  Continue frying all the chicken pieces until all done. 

If you want to keep the chicken warm as you finish frying all the chicken, heat the oven to warm. Place the chicken on a baking sheet and place the baking sheet into the warm oven. 

Serve Honey Mustard Dipping Sauce.  Add a salad, fresh buttered corn and some Half Hour or 30 Minute Dinner Rolls for a great tasting and easy meal.

Ranch Style Chicken

Tender, juicy, flavorful chicken baked either low and slow in the oven, or if you are in a hurry, kick the temperature up to 325° or 350° and have it done in approximately 90 minutes.

Ingredients

6 Tbs. shortening or cooking oil
1/2 c. flour
salt and pepper
1 (2 to 3) lb. frying chicken cut up or chicken pieces
1 onion, chopped
8 sprigs parsley (optional) or 4 teaspoons dried 
2 cloves minced garlic
1 Tbs. olive oil
1 (8 Oz.) can tomato sauce
1 (16 oz.) can tomatoes
1/2 c. sliced olives
1 (3.5 to 4 ) oz can mushrooms
1 tsp. Italian herb seasoning
salt and pepper to taste

Directions

Preheat oven to 325°.  However, if you are wanting the chicken to be really tender, juicy and falling off the bone,preheat oven to 165°. Get two 12 x 8 x 2-inch baking dishes.  You can also line the dishes with aluminum foil for easier cleanup.

Melt 3 tablespoons shortening into each baking dish. 

Salt and pepper both sides of the chicken pieces. Place the flour in a bag. Shake the chicken pieces to coat with flour.  Arrange chicken pieces in the baking dishes with skin side up. 

Bake 30 minutes. Drain off all but 1 tablespoon oil.

Remove from oven. Add chopped onion, parsley, and garlic.  Pour in tomato sauce, tomatoes, olives, mushrooms, Italian herb seasoning and salt and pepper to taste.

 Cover and place back in the oven. If you are using a 350° oven, bake the chicken for about an hour.  However, if your oven is st to 170°, bake for 4 to 5 hours or until the meat is tender and registers 165° with a meat thermometer when inserted into the thickest part of the chicken.